Abstract:Some chemical properties of cryocasein were examined and compared to those of commercial casein and caseinates. Cryocasein contained more ash and lactose than commercial casein and caseinates. Compared to acid casein, cryocasein had slightly less p-casein due to the preparation procedures involving low temperature and ultrafiltration. Retainment of micellar structure was verified by electron microscopy and permeation chromatography on CPG-10. An increase in aggregation of casein miscelles was observed during f… Show more
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